Free Press restaurant critic Mark Kurlyandchik ate approximately 150 meals on the job this year. Here are five Detroit-area dishes that stood out.

Whitefish sandwich from Voyager: The crispy whitefish teamed with sweet coconut-milk slaw, funky fermented pepper aioli and the bracing salinity of a McClure's pickle spear became so popular the pint-sized seafood restaurant in Ferndale had to pull it off the menu for fear of becoming "the whitefish sandwich spot." Rumor has it the Lake Superior legend may live again when the Voyager team unveils the burger-centric Lovers Only in Capitol Park early next year.

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The lobster udon from Corktown's Ima proved so popular as a special that chef-owner Mike Ransom now features it on the regular menu.(Photo: Mark Kurlyandchik, Detroit Free Press)

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The Chef's Table at Foundation Hotel is an intimate, multi-course dining experience from Executive Chef Thomas Lents that highlights some of the world's best ingredients. The first course during an early December dinner featured corn custard, lemon verbena and a healthy dollop of Ossetra caviar.(Photo: Mark Kurlyandchik, Detroit Free Press)

Lobster udon from Ima: This luscious poached lobster udon – bright from the citrusy punch of the yuzu broth – was such a hit as a daily special that chef Mike Ransom now features it on Ima's regular menu. The delicate lobster, silky soft-boiled eggs and punchy broth combine for a decadent bowl that's just as enjoyable in the height of summer as it is during the gray doldrums of winter.

Corn custard and caviar from Chef's Table at Foundation Hotel: The 12-seat, 10-course Chef's Table at Foundation Hotel is a much more intimate and refined experience than the Apparatus Room restaurant that it overlooks. Both are located inside the Foundation Hotel and helmed by Michelin-decorated chef Thomas Lents, but only one begins with a course of sweet corn custard centered on a gorgeous plate that's topped with a verbena cloud and a quenelle of Ossetra caviar. The $175 tasting menu is a tour of some of the chef's favorite ingredients, which also happen to be some of the world's best.

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Parisian ham from Lady of the House is served with dijon butter and fermented honey.(Photo: Mark Kurlyandchik, Detroit Free Press)

Parisian ham from Lady of the House: Perhaps no other dish truly captures the rustic simplicity and European-style bonhomie that embody the Lady of the House experience more than the Parisian ham. Unlike American hams, Parisian ham is cooked very slowly – sans curing or smoking – resulting in an incredibly tender and juicy meat. It's served here sliced thin with a shot of dijon butter and fermented honey on the side for a dish that's elegant but not too precious to eat with your hands.

Double cheeseburger with caramelized onions from California Burgerz: This new In-N-Out-style burger joint in Hamtramck would be considered gimmicky if not for its saving grace: the burgers are absolutely delicious. The double CB burger features two 4-ounce patties of halal Angus beef topped with all the essentials – pickles, onion, lettuce, tomato, American cheese and a Thousand Island-style sauce – on a brioche bun. For a closer Animal Style approximation, swap the raw onions for the caramelized variety.